Search This Blog

caprese summer rolls (sevred at chef lounge bay area meet up)

Hi foodies, yesterday got a invite from chef bill Hutton and two of his friends chef neil and todd to the 10 years of chef lounge bay area Facebook group. I made a few new foodie friends along the way with a retired chef who works at east bay sprouts market not Daly city my new friends there. I also met a nice couple chef Tyler and his wife and he is a restaurateur and chef SF. Also made a couple behind cold brew coffee a lot of networking and chatting I been member for 3 years but this is my first live in meet up in.Brisbane California the summer rolls were a hit they wanted more now you can make them at home

This is the pic of assorted hot sauces at chefs lounge meet up best day ever
Won a.raffle to eat out with daddy he is looking forward to that
Also I had the best cold brew coffee in the world from red whale coffee co based in san rafael California area
Go to www.redwhalecoffee.com I like their mild kind enjoy my recipe for the summer rolls

Caprese summer rolls
1.pint cherry tomatoes halved
1 pint tub mozzarella halved
16 basil leaves
1 package spring roll rice paper wrappers
For the dressing
1/4 cup evoo and balsamic vinegar
3 tbl local honey
1 garlic clove grated
Zest and juice of 1 lime
Salt and pepper to taste
Method
To make honey garlic lime dressing mix all ingredients in order listed and stir a bit before shaking the mason jar and shake hard for 45 seconds or until emusfly.set aside.
In a bowl combine tomatoes and mozzarella halves and toss to combine with the 1/2.of the lime dressing (add more to taste) set aside and let's assemble this
In a bowl with mostly hot mixed with a tiny bit of cold water (don't burn your hands ok) have a cutting board ready and dip rice paper wrappers around the warm water to soften the wrappers then place onto a clean cutting board layer with a basil leaf and fill with a small amount of tomato mozzarella mixture and fold then roll like a egg roll and place onto lined parchment paper to share with guests repeat with more until all is used up and chili until service enjoy.